Take a very sharp knife and make 2 small slits across each clam. Drizzle with a little clam juice to keep them from drying out.

9

Place each clam in shell on the foil.

** TIP: To keep them from moving & tipping, simply take a small bowl of sea salt and add a tiny bit of water to just moisten the salt & make it clumpy. Place a small mound on the foil & place a shell on the salt mound. It will stay put better.

10

Top each clam with an equal amount of the bacon mixture.

11

Broil until tops are browned and clams are done. Serve with lemon wedges if desired.